- 1 1/2 Lb. Organic ground beef (80% lean / 20% fat)
- 1/2 Lbs. Ground Pork
- 1 Large egg
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan
- 2 garlic cloves, minced
- 1/2 Onion, shredded
- 1 teaspoon Sea salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon dry parsley
- 1/2 teaspoon Italian herb mix
- 1 Tbsp. Olive Oil + 1/2 teaspoon, for meat mixture
- 2 cups Pasta Sauce
- Combine ground beef and pork in a large bowl. Add egg, bread crumbs, cheese, minced garlic, shredded onion, dry herbs, sea salt and ground black pepper. Combine it well, then drizzle about 1/2 teaspoon of olive oil, and mix again. Cover the mixture and keep it in the fridge for 30 minutes.
- Place about 1 ½ tablespoons of meat mixture and gently roll between your hands to form a meatball. Continue shaping until all the meat is used. Place in the side (on a dish). You may make larger, or smaller meatballs.
- Heat Xtrema saucepan for a minute on medium heat, then add 1 tablespoon of olive oil. If they cannot fit, fry meatballs in batches.
- Allow each meatball to get lightly brown all around, about 5 to 7 minutes on medium temperature.
- Carefully pour pasta sauce over the meatballs, mix it so the meatballs could be coated with the sauce, turn the heat to simmer, and cover.
- Simmer meatballs in the sauce for 15 minutes, occasionally lifting a lid to stir if necessary. Serve meatballs over pasta, or in a bread like a meatball marinara sub.
- You may use your own sauce or store bought marinara, or meat favored, etc.
- The fattier the meat you use, the more tender your meatballs will become. If you want to make meatballs with turkey, chicken, any lean ground meat, or a mix of these lean ground meats, watch the cooking closely; because the lack of fat, could make them tougher, if overcooked.
- For non pork eaters: Substitute pork with ground turkey, chicken, buffalo or veal.